Japanese cheesecake

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Ingredients

6" cake
  • 48g Milk
  • 112g Cream cheese
  • 30g Butter
  • 40g All purpose flour
  • 12g Corn starch
  • 4 Eggs
  • 60g Powdered sugar

Steps

  1. Melt the liquid ingredients (Milk, Cream cheese, and Butter) in a microwave and mix until smooth
  2. Sift Flour and Corn starch into the liquid ingredients and mix well
  3. Add egg yolks to the mixture and mix well
  4. Beat the egg whites with the powdered sugar until soft peaks form
  5. Introduce the meringue into the liquid mixture, and fold them together
  6. Bake with water bath at 250°F for 15 mins, then 300°F for 10 mins
  7. Open the oven door to let steam escape, then continue baking at 200°F for 40 minutes
  8. Use broiler on low setting, or Air Fryer at 300°F for 3 minutes to brown the top

Comments

  • The center of the cake was slightly underbaked. Guest comments were split 50/50 on whether they prefer the texture in the center or the texture on the edges.



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